I changed Millicent’s recipe a smidge feeling adding some orange liqueur would be perfect with the brandy and cranberries. The original recipe called for 1 cup brandy only. She also calls to ‘serve in a pretty dish’ but I had trouble imagining eating them solo.
1/4cuporange liqueurI used Citronage (Grand Marnier is another option)
THE MILLICENT Cocktail
1small dining spoonBrandied Cranberries
1 1/2-2ouncesbourbon
Bitter Lemon or Ginger ale
Orange slicegarnish
Instructions
Brandied Cranberries
Preheat oven to 350 degrees.
Combine cranberries and sugar in a shallow baking pan allowing a single layer only. Bake for 1 hour. NOTE:Check every 15 minutes for sticking. During the last 30 minutes use a spatula to move cranberries around, mixing them with the melted sugar. Any patches of melted sugar can burn or harden.
Remove from oven and pour in brandy and orange liqueur. Stir to completely combine as the mixture sizzles.
Can be served at any temperature. Store in a sealed glass container in the refrigerator.
THE MILLICENT Cocktail
Place all ingredients in a small cocktail glass in the order listed using the Bitter Lemon or Ginger ale to fill glass to desirable level.
Make a quarter slice on the orange slice, twist and add to cocktail for flavor and garnish.
Notes
Recipe adapted from: Home on the Range Cookbook (Millicent Kennedy, Richmond VA)Note on The Millicent Cocktail: I made this at room temperature though if desired it could be over ice or the bourbon could be shaken with crushed ice and strained before being added to the cocktail glass.